• 12 fresh oysters, shucked and on the half shell
• 1 blood orange, zest, and juice
• 2 tablespoons champagne vinegar
• 2 tablespoons champagne
• 2 tablespoons fresh basil, finely chopped
• Salt and black pepper, to taste

1. Prepare the Blood Orange

• Zest the blood orange and set aside. Cut the blood orange in half and squeeze the juice into a bowl.
  

2. Make the Mignonette Base

• In a mixing bowl, combine the blood orange zest, blood orange juice, champagne vinegar, and champagne.
  

3. Add Fresh Basil

• Stir in the finely chopped fresh basil into the mignonette mixture. Basil adds a delightful herbaceous note.
  

4. Season with Salt and Pepper

• Season the mignonette with salt and black pepper to taste. Start with a pinch of salt and adjust according to your preference.
  

5. Let it Meld

• Allow the blood orange mignonette sauce to sit for at least 15-20 minutes to let the flavors meld together.

6. Prepare Oysters

• Arrange the freshly shucked oysters on a serving platter.
  

7. Spoon Mignonette

• Spoon a small amount of the blood orange mignonette over each oyster.
  

8. Serve

• Serve the Oyster Mignonette with Blood Orange immediately, allowing the flavors to enhance the briny taste of the oysters.